assistant manager, restaurant

Education: Secondary (high) school graduation certificate Experience: Experience an asset Tasks Determine type of services to be offered and implement operational procedures Cost products and services Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Provide customer service Manage events Plan, organize, direct, control and evaluate daily operations Supervision 5-10 people Computer and technology knowledge MS Office Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Team player Ability to multitask Work Term: Permanent Work Language: French Hours: 30 to 40 hours per week